Dr.R.B.Ghorade
Senior Research Scientist,
Sorghum Research Unit,
Dr.PDKV, Akola
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What is Quality?
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QUALITY TRAITS
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Classification of Quality
traits
► Morphological
► Organoleptic
► Nutritional
► Biological
► others
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Morphological Traits
Easily observable.
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Organolaptic traits
Easily detected
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Nutritional Quality
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QUALITYTRAITSOF
SELECTEDCROPS
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Wheat
white or amber grain colour, medium to bold size, hard vitreous texture,
& lustrous appearance are important features for good market quality.
High lysine content & good baking quality are essential for use in biscuit
& bread manufacturing.
Rice
White coloured fine & long slender grains, taste & fragrance, less
breakage in milling, more hulling recovery, better cooking quality, high
protein & lysine contents.
Maize
bold flint grains with attractive colour, high lysine, oil & sugar contents
The seed colour should be yellow or white.
Sorghum
Bold, thin pericarp, white grains of attractive shape & size, high
protein & lysine content
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Pearl millet
Bold lustrous & pearly amber colour grains with high iron contents
Barley
In malting barley, low protein content & high extract of soluble
oligosaccharides after malting are desirable characters.
Low protein produces less haze in beer & high oligosaccharides are suitable
for fermentation.
Pulses
Attractive shape, size & colour of grains, high protein contents; high methionine
& tryptophan; & less flatulence.
Oil seeds
Attractive shape, size & colour of seeds, high oil content free from antinutritional
factors & more proportion of unsaturated fatty acids.
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Sugarcane
Moderate hardness, long internode, optimum (low) fibre for milling; sucrose
ratio, high sucrose content & good quality of juice.
Cotton
Tobacco
Short & thin leaves with less branched veins are preferred for cigar.
High nicotin content for bidi, hookah & chewing & low for cigarettes are preferred.
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Jute, kenef & sunnhemp
length, strength, fineness, colour, luster & freedom from knots & specks.
Potato
Attractive shape, size & colour of tubers, taste, cooking quality, thin skin, keeping
quality & high starch content.
Vegetables
High vitamin & mineral contents, good taste, keeping quality & cooking quality .
Forage crops
Greater nutritive value, more palatability & freedom from toxic substances.
Medicinal plants
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Four major goals for breeding for improved
nutritional quality.
These are breeding for
(4) low toxic substances which are harmful for human health.
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NUTRITION & NUTRIENTS
The scientific study of food in relation to health is referred to as nutrition.
Various chemical components of food which provide nourishment to the body are
called nutrients.
Good nutrition refers to adequate intake of well balanced diet, which supplies all
essential nutrients required by the body.
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Protein content & Quality
Proteins are an essential component of the diet.
These can be classified into two groups, viz. (1) essential amino acids & (2)
non essential amino acids.
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EAA can’t be synthesized in human body & their requirement has to be met
through dietary intake.
Out of these arginine & histidine are considered non essential for the adult.
The non EAA can be synthesized in human body & they need not be supplied
through diet.
These are cystine, cysteine, proline, glycine, serine, alanine, aspartic acid,
hydoxyproline, glutamic acid, norleucine & tyrosine.
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Table 1: EAA deficient in some vegetarian foods:
Singh,2002
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Vitamins
A vital substance which is required in very small quantity & is essential for
proper growth & good health is called vitamin.
Based on their solubility, vitamins are of two types. Viz. (1) fat soluble (A, D,
E & K) & (2) water soluble: (B group vitamins & vitamin C).
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NUTRITIONAL QUALITY OF CEREALS & PULSES
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Cereal Protein Quality
Cereal proteins are classified in to four groups based on their solubility:
1)albumins
2)globulins
3)prolamines &
4)glutelins
Singh,2002
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In all cereals, Prolamines are relatively rich in proline & glutamine but low in
basic amino acids including lysine. Therefore, they have poor nutritional
value.
Cereals contain about 70% prolamine & glutelin and 30% albumin &
globulin.
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Table 2:The list of mutants affecting protein quality in cereals.
Crop Mutant Origin Features Remarks
Maize Opaque-2 Spontaneous High Lys,Trp Reduced prolamine
Opaque-7 High Lys,Trp Reduced prolamine
Floury-2 High Lys & S-amino acids Reduced prolamine
Barley Hiproly(lys) Spontaneous High protein, Lys Also Several minor genes
IS 11758(hl)
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Legume Protein Improvement
Legumes contain protein from 18 to 28% which is almost double of cereals
(exception,soybean:43%).
In pulses, two types of proteins, viz. albumin & globulin are found.
In chickpea, globulin is of three types, viz. alpha, beta & gamma.
The alpha globulin accounts for more than 80% of the total protein.
In faba & pea, globulin is of two types, viz. legumin & vicilin.
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Proteins legumes are deficient in methionine & tryptophan.
The mixture of cereals & pulses in 3 : 1 ratio provides nutritionally balanced diet.
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Table 3 :Protein fractions present in legume seeds.
Protein fraction Soluble in Amino acid balance Remarks
In chickpea
Pirman et al.,1997
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GENETICS OF NUTRITIONAL TRAITS
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Oligogenic inheritance
Inheritance is governed by one or few major genes
Each gene has large & easily detectable effect on the expression of nutritional
quality character.
The differences between characters of high & low value is clear cut.
In Sorghum, high lysine content is controlled by single gene with incomplete
dominanace.
In barley, high lysine content is governed by one major gene plus several minor
genes.
In safflower, fatty acid composition is governed by one major gene with three
major alleles.
In tomato, high beta carotene content is conditioned by two major genes plus
modifires.
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Polygenic inheritance
In such inheritance, the variation for a character is continuous from one
extreme to another.
The protein content in cereals & pulses & seed oil content in oilseed crops are
governed by polygenes.
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Maternal Effects:
Important/present in case of some quality traits.
For ex., reported for protein content in chickpea, fatty acid composition in
maize, soybean & rapeseed is influenced by genotype of maternal parent.
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Table 4: Genetics of nutritional quality characters in some crop plants
Crop species Quality character Inheritance controlled by
Barley High lysine One major gene & several minor genes
Tomato High beta carotein content Two major genes plus modifiers
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Gupta,1992
SOURCES OF QUALITY TRAITS:
(6) a transgene
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1) A cultivated Variety
eg. Atlas 66 & Naphal have been used as sources of high protein content in USA.
2) A Germplasm Line
eg. High lysine (3% of total protein) lines of sorghum, viz., IS 11167 & IS 11758,
were identified from Ethiopian collections.
These lines also have (15%) protein but their seeds are shrivelled & red in colour.
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3) A mutant
There are also examples of isolation of desirable mutants from mutant lines for
quality traits.
eg. P-721 opaque mutant of sorghum has opaque endosperm, which is not
liked by consumers.
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4) A Somaclonal Variant
Somaclonal variants may sometimes show an improvement in a quality trait.
eg., a somaclonal variant of sweet potato had deeper & more stable root colour,
which is preferred by consumers; this variant was released as a new variety
called ‘ Scarlet’
5) A wild Relative
There are several instances where genes for improved quality were contributed
by a wild relative (Table 5)
In many cases, the quality trait is not expressed as such in the wild species, but
it is detected only in the segregants recovered from its cross with the cultivated
relative; such traits are called latent traits.
Yet some of the lines extracted from a cross between tomato & L. hirsutum
showed enhanced red colour, while some others showed considerably higher
carotene content.
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Table 5: Wild relatives from which quality traits have been/can be
transferred.(Chopra ,1989)
Soybean Glysine soja High protein (has 45% protein), reduced lipoxygenase
activity
A gene from any organism, including the species into which it is transferred, that
is introduced into the genome of an organism using the techniques of genetic
engineering is called transgene.
eg., ‘Laurical’ ( B. napus variety having high lauric acid) & B. napus variety
producing ‘hirudin’(antithrombin protein of high pharmaceutical value)
Production of hirudin & similar other novel proteins/ biochemicals in plants may be
regarded as a novel quality trait, which drastically changes the end use pattern of
crop produce.
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BREEDING APPROACHES:
►1)Evolution of germplasm.
►2)Mutagenesis.
►3)Hybridization.
►4)Interspecific hybridization.
►5)Somaclonal variation.
►6)Genetic engineering
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1) Screening of Germplasm
Further breeding effort will be required to combine the quality trait with good
agronomic features &/or yield since the germplasm line is expected to be inferior in
yield & agronomic characteristics.
2) mutagenesis
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Varieties release for quality through mutation breeding
Crop Origin Mutant Features
Rice
IIT-48 India Thylene cocideo3% Fine grain bitter test weight compared with IR 8
Wheat
Sharbati sonora India Dry seeds (12%) 60 CO gamma Amber grain colour, higher protein and lysine content
rays (Sonora 64)
Pusa Lerma Seeds gamma irradiation Amber grain colour , elasticity and polshenke value
(Lerma Rojo 64)
Stadler USA Thermal neutrons (Mo W Strong straw, excellent soft quality and winter hardiness
6243)
Novosibirskaira 67 USSR Air dry seeds 5Kr 60 CO Baking quality
gamma rays (Novosibirskaira
7)
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Contd……….
Source:Vijaykumar ,2002
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Contd……
Blackgram
TAU-1 PKV, Akola Cross: T-9 x 4-196 (mutant induced by gamma- Larger seed size
rays) (No.55)
Chickpea NIFA-95 High protein
Linseed
Linola 989 India Mutant Oil quality
Sunflower
Prevenets India Chemical Oil content
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Contd……
Source:Vijaykumar ,2002
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3) Hybridization
Most widely used breeding approach to develop high yielding varieties with
desirable quality traits.
If both parents of a cross are high yielding varieties having good agronomic
features, pedigree method will be the most suitable .
If one of the parents has inferior agronomic features, backcross scheme will be the
most appropriate; only a limited number (2-3) of backcross may be made, if the
inferior parent has some desirable features as well (in addition to the quality trait).
traits.
These considerations apply when quality trait is governed by oligogenes (Table 6 ).
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Quality traits governed by polygenes may be improved by subjecting the
segregating generations to a form of recurrent selection
Recurrent selection for two cycles increased seed protein content of rajna
(french bean) from 21.9% to 24.6%.
In case of soybean, there was an increase of 3.3% (from 42.8 to 46.1 per cent)
in seed protein content in response to 5 cycles of recurrent selection.
French bean(rajma) Recurrent selection Protein content 2.7% increase in two cycles
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Singh, 2002
4) Interspecific Hybridization
When individual from two distinct species of the same genus are crossed.
Wild relative often contribute useful quality genes, eg.,fruit colour, fruit size, pro-
vitamin A & vitamin C content in tomato etc.(Table 5)
In any case, the high quality lines derived from such crosses will usually serve as
parents in hybridization programmes; it is unlikely that they will be used directly
as varieties.
5) Somaclonal Variation
Genetic variation present in tissue culture-raised plants (somaclonal variation)
has been exploited for crop improvement & several somaclonal variants are
being used as commercial varieties.
eg., ‘Scarlet’ variety of sweet potato has improved & more stable root colour.
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BREEDING METHODS
Breeding methods used for improvement of quality do not differ from breeding
methods used for any other character.
Breeding methods that are extensively used for improvement of quality traits
include backcross, pedigree method, single seed descent, recurrent
selection, progeny selection & mutation breeding.
In common bean (Phaseolus vulgaris), pedigree, single seed descent &
recurrent selection methods have been used for improvement of protein
content.
Two cycles of recurrent selection increased seed protein from 21.9% to 24.6%.
In soybean, five cycles of recurrent selection increased seed protein from 42.8
to 46.1 per cent.
In Sorghum, pedigree breeding procedure was used for developing high lysine
lines.
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In barley, backcross method was used for development of high lysine lines. In
barley, high lysine line had small seed size & low grain yield.
In sunflower, seed oil content was increased from 30% to almost 50% by
Russian breeders in 50 years using modified recurrent selection.
In safflower, oil content was increased from 37% to 50% through reduction in
hull content.
In maize, seed oil content increased from 4.7 to 17% & protein from 10.9 to
23.5 after 70 cycles of recurrent selection in USA. But there was a drastic
reduction in grain yield.
Mutation breeding has been used for development of high lysine lines in
Sorghum, barley & maize.
Diethylsulphonate (DES) has been used in Sorghum & EMS & EI in barley for
induction of high lysine mutants.
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SCREENING TECHNIQUES
The breeding material has to be screened for protein content, amino acid
composition, seed oil content, fatty acid composition, vitamin contents &
antinutritional factors.
The selection of plants with better nutritional quality is done based on chemical
analysis should be simple, cheap & rapid.
Now rapid chemical analysis methods are available for protein estimation, seed
oil estimation, fatty acids & amino acid analysis.
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Seed Oil Analysis
The seed oil analysis is done with the help of Nuclear Magnetic Resonance
(NMR) or Nuclear Infrared Analyser (NIR).
This is the non destructive method of oil analysis. After oil analysis the seeds
can be used for sowing purpose.
This method is quite simple, highly accurate & very fast. By this method, 300-
400 samples can be easily analyzed per day.
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Protein Analysis
Now analysis of grain protein is done with the help of protein analyser.
The seed is grouped into flour which is used for the analysis.
This method is very fast. By this method 200-300 samples can be easily
analysed per day.
The old methods of protein estimation (Kjeldahl method) & oil analysis (Soxhlet
method) were very much time consuming though more accurate.
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BREEDING FOR LOW TOXIC SUBSTANCES
In some grain legumes, oilseeds. Vegetables, fruits & forage crops toxic
substances are found.
These toxic substances have adverse effects on human & animal health.
Feeding of forage with toxic substance will adversely effect the health of
animal.
Therefore, it is essential to develop varieties of forage & food crops with low
level of toxic substance so that it should not have adverse effect when
consumed by animals.
Type A
1. Protease inhibitors Interferes in human digestive Chickpea, pigeonpea , limabean , By heat treatments,
process and nutrients utilization kidney bean, peanuts, cowpea, germination,
garden pea fermentation
2. Lectins or Agglutinates red blood cells and Lentil, peas, soybean, kidney beans, Traditional cooking,
hemaggluttins other types of cells, toxic to human peanuts germination
when exceeds the limits
3. Saponins Bitter taste, hemolyze red blood Alfalfa , soybean, french bean, pisum --
cells
Type B
1. Phytic acid Makes mineral insoluble by binding Soybean , fababean, lentil, chickpea Germination, applying
strongly with them particularly with and phaseolus beans phytase enzyme
Ca, Fe, Mg, Zn and other trace
elements
2. Gossypols Binds with Fe and amino acids Cotton seed meal CaOH addition reduces
gossypol
3.Glucosinolates Causes legume goitre in childrens, Brasica, soybean, peanuts
due to iodine deficiency
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Contd……..
Antinutritional factor Action in human body Source Methods to overcome
Type C
2.lathrogens Neuro -paralysis of lower Lathyrus sp. Cooking in excess water and draining off the
limbs excess water overnight cooking cold water.
Steeping the dehusked seeds is hot water.
Roasting seeds at 150 o C for 20 minutes.
3. Favic agents Favism , hemolytic anamia Faba beans Drying the bean, cooking
and hemoglobinurea
8.cynogens Human poisoning, mental Lima bean Cooking and discarding cooking cooking water
confusion, muscle paresis
and respiratory distress
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Source:Manickam,2002
TABLE 7 . Toxic substances found in different food & fodder crops
Crops species Toxic substance Crops species Toxic substance
Cucurbits Cucurbitacines
Brinjal Bitter principle
Cassava CN glucocides
Yarn Alkaloids
Mango Resigns
Field pea Anti vitamin E factor
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Singh,2002
PRACTICAL ACHIEVEMENTS
Varieties with improved nutritional quality have been developed in several food
crops in many countries.
In common bean, seed protein has been increased from 21.9 to 24.6, & in
soybean seed from 42.8 to 46.1%.
In sunflower, seed oil content has been increased from 32% to almost 50% in
USSR, & in safflower from 37 to 50%.
In maize, seed oil content has been increased from 4.7 to 17% & protein
content from 10.9 to 23.5%.
In wheat, Atlas-66 is an important source of high protein which is being used in
breeding programmes for improvement of protein content.
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Varieties with improved quality released in some crop plants in India
Sugarcane High sucrose content Co 671, Co 6806, Co 7314,Co 7704 & Co 62174
Singh,2002
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Limitations
Most are polygenic
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16-60